Category Archives: Topwind Diner

Celebrating a love-affair with autumn with the “Fig-ure of Love Elixir”

Nestled in a cozy cabin deep within the enchanting woods in West Dover, VT, a wedding anniversary weekend was destined to be a celebration of love and togetherness. As we embarked on this special time together with friends and family, I knew I wanted to infuse the weekend with a homage to the couple’s wedding, and what better way to do so than with a bespoke cocktail experience? Allow me to introduce you to the “Fig-ure of Love Elixir,” a drink that encapsulates the essence of love and the beauty of this cherished season.

Why I Chose the “Fig-ure of Love Elixir”

  1. A Toast to Love: What better way to celebrate the love that has grown and deepened with each passing year than with a cocktail that bears its name? The “Fig-ure of Love Elixir” was our way of raising a glass to the beautiful journey we’ve shared.
  2. Autumn’s Embrace: As the trees outside donned their vibrant fall attire, we felt a kinship with the changing season. The cocktail’s rich, sweet figs and earthy sage simple syrup mirrored the balance we’d found in each other.
  3. Signature Romance: With its delicate orange hue and captivating flavors, the “Fig-ure of Love Elixir” became the symbol of this weekend escape.

The cabin’s rustic charm provided the perfect backdrop for crafting this romantic elixir. We gathered around the wooden table, the soft crackling of the fireplace serenading us as we prepared to create a cocktail that would embody our love.

Ingredients and Preparation

  • Fig Splendor: Black Mission figs, with their honey-like sweetness, was my first choice. After several grocery store stops along the way to track them down they were spotted at a local grocery store.
  • Orange Rum: Orange rum, with its mellow profile, was the ideal canvas for showcasing the fig’s essence. Its aroma hinted at the adventure that lay ahead.
  • Sage Simple Syrup: Crafting this special syrup was an intimate experience and took a month’s preparation. As the fresh sage simmered with sugar and water, the cabin filled with the comforting scent of sage.
  • Orange Liqueur: Grand Marnier, with its brandy base, added a layer of sophistication to the cocktail. It was a nod to the years they’d spent together, evolving and maturing.
  • Lemon Juice: Freshly squeezed lemon juice added a burst of freshness that danced on our palates. It was a symbol of the zest that love had brought into our lives.

With these ingredients at the ready, we embarked on the creation of our “Fig-ure of Love Elixir.”

The Experience Unfolded

  1. Step 1: To begin, simmer water, sugar, and fresh sage in a small saucepan.
  2. Step 2: Adding a couple of fresh figs to the cocktail shaker, muddled them with the fragrant sage syrup. The sweet aroma of figs and the earthy scent of sage mingled in the air.
  3. Step 3: Orange rum and liqueur, lemon juice joined the party, transforming the shaker into a cauldron of autumnal delights.
  4. Step 4: Sealed tightly, the cocktail shaker became a vessel of anticipation. Then shook it with excitement, creating a symphony of sounds that echoed the rustling leaves outside.
  5. Step 5: Straining the mixture into old-fashioned glasses, we marveled at the cocktail’s rustic charm. Its orange hue was a nod to the blush of the autumn sky, setting the perfect mood for the occasion.
  6. Step 6: Finally, crowned this creation with chilled club soda. Gently stirring, the bubbling effervescence reminded us of the vivacity of the season and the effervescence of love and served it in a pumpkin-shaped glass.

With “Fig-ure of Love Elixir” in hand, we stepped onto the cabin’s porch. As the sun painted the sky with hues of orange and red, we toasted to nature’s beauty and the extraordinary love that had brought us to this moment. Each sip carried the essence of the woods, making our anniversary weekend a journey into the heart of autumn itself.

The “Fig-ure of Love Elixir” had become a cherished part of our celebration, a reminder that love grows deeper with every passing year. Amidst the fall foliage and the embrace of dear friends, we discovered that the most extraordinary experiences can be found in the most ordinary of moments. Cheers to love, to the woods, and to the remarkable “Fig-ure of Love Elixir” that made our anniversary weekend truly magical.

Valley Moments: Exploration – Naan Pizza Picnic in the Catskills of Upstate New York

Hey it’s been awhile! Due to covid I haven’t really been doing a lot of International travel but admire those who push through the regulations to make it happen. I feel like I’m too spontaneous to deal with the changes. Anyway, I’ve taken an interest in car camping and domestic travel to fulfill that need, last winter I bought a small trailer that I’m converting into a camper – for example. In the mean time I’ve been working on making my sedan more camper friendly, I got a car air mattress that actually works pretty well. I’ve designed a kitchen setup for the sedan that I’ve been dying to try that won’t break the bank. Regardless, I did my first over nighter last weekend in Catskills park in Upstate New York in a pull off. No one bothered me but I’m pretty sure there was someone who shown their lights through the car!

Thankfully with the car air mattress it fits in the back of the seat, so it was actually pretty stealth. Unfortunately after only four hours of sleep (which is actually a minimum for me), I woke up to rain at 1 am at night. It was pretty quiet and the rain came down hard. I made the executive decision to leave for home and good thing I did as it continued to rain throughout the morning. I wasn’t prepared for car camping as initially I wanted to do a wild tent camp from iOverlander coordinates but could NOT find two spots I had picked out in the Catskills! Dinner went swimmingly well, I had my famous naan pizza. I pre-made the dough and brought peppers, onions and garlic. Before dinner, I cleaned out the car and moved whatever was left over from my move to the trunk and blew up the air mattress. I was definitely under prepared as I didn’t bring a pillow and no heavy blanket, but still got some sleep.

I think my next trip might be local or to Westport, CT for some mussel and clam foraging! Whatever comes first, with these gas prices these days it makes it even more difficult to do domestic travel so I’m sticking to super local destinations for now. Check out my YouTube video of my adventure below:

Topwind Diner: Drinks – Bohemian Lemon-mint Sea Salt Drink

Here’s a refreshing, immune-boosting summer drink using lemon, fresh mint and sea salt!

Lemon-mint Sea Salt Water

  • 1 Lemon
  • 1 Mint (sprig of mint)
  • 1/4 tsp sea salt
  1. Squeeze lemon into glass

  2. Place Mint

  3. Pour Sea Salt

  4. Fill Glass with Water on Ice Cubes

  5. Add lemon wedge

Lifestyle: Recipe – Mexican Street Corn and Homemade Tortillas

Seems like it’s been awhile since I posted a recipe! Sorry about that! I have gotten a lot of new cooking inspiration  lately and been indulging in that. My parents gifted me the Ninja Foodi 4-in-1 Grill for Christmas so I’ve been enjoying grilled food in my apartment! Once I have a worthy recipe to post I will. I’ve mostly been enjoying burgers and salmon. Today I have a meal combo I couldn’t resist posting about. I adapted thestayathomechef’s Mexican Street Corn soup, thickened it up and put it on homemade tortillas!

Ingredients

  • 4 tablespoons butter
  • 1 small white onion chopped
  • 1 jalapeno minced
  • 5 cloves garlic crushed
  • 3 tablespoons flour
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 4 cups chicken stock
  • 6 cups frozen corn kernels
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 1/2 cups heavy cream half and half, or milk
  • 1 cup freshly chopped cilantro

Toppings:

  • 1/2 lb bacon cooked and crumbled
  • 1/2 cup crumbled cotija cheese
  • 1 jalapeno sliced

Instructions

  • Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.
  • Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
  • Stir in cream and cilantro. Serve topped with crumbled bacon, cotija, and jalapeno slices.

Nutrition

Calories: 687kcal | Carbohydrates: 45g | Protein: 16g | Fat: 51g | Saturated Fat: 26g | Cholesterol: 142mg | Sodium: 1797mg | Potassium: 590mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1585IU | Vitamin C: 11.7mg | Calcium: 133mg | Iron: 2.3mg

Lifestyle: Baked – Crunchy Rosemary and Olive Bread

I had been craving some really fresh bread and decided to make some this weekend! I found a really simple recipe off of Pinterest and adopted this savory bread from LivingSweetMoments.Com but then just added my own spices!

Rosemary Olive Bread Recipe
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins

This amazing Rosemary Olive Bread Recipe has a nice crust on the outside and chewy on the inside. Better than any bakery. Enjoy a few slices with olive oil

Course: Bread
Servings: loaf
Author: Tiffany Bendayan
Ingredients
  • 3 cups Bread Flour
  • 1 2/3 cups Water room temperature
  • 1/2 teaspoon Instant Yeast
  • 1 1/2 teaspoons Salt
  • 1/2 cup Kalamata Olives chopped
  • 1 tablespoon Fresh Rosemary chopped
Instructions
  1. In a bowl the flour, salt, yeast, and water together. Use a wooden spoon to stir all the ingredients until combined

  2. Add the rosemary and olives. Mix it in the dough

  3. Wrap plastic wrap on top of the bowl and let it proof for about 12 to 18 hours

  4. Preheat oven to 450 degrees Fahrenheit

  5. Place a dutch oven with lid inside the oven to preheat for 30 minutes

  6. Meanwhile, on a floured surface, drop the dough and shape into a ball or your desired shape

  7. Make 3 shallow slits at the top the bread

  8. Cover the bread with a clean kitchen towel while the dutch oven preheats

  9. Carefully, place the dough inside the preheated dutch oven. Cover with lid

  10. Bake for 30 minutes

  11. Remove the lid and bake for 10-15 minutes more or until browned on top and crusty

  12. When ready, place the bread on a cooling rack

  13. Enjoy!